Your daily vegetarian recipes

Crispy Corn | Restaurant style Crispy Sweet Corn

Crispy Corn is a delicious starter/ appetizer made by deep frying boiled sweet corn kernels and seasoned with selected spices. It is a popular dish in Indian restaurants. The sweetness of the corn is balanced by the spicy red chilli powder and tangy lemon juice and chaat masala. This recipe is very easy and can be made in a jiffy. Come, let’s see how to make this perfect, crispy and tasty recipe at home with easy method and step by step pictures.

Directions

Preparation: Boil the sweet corn kernels in water in stove top until soft. You can also microwave for 5 to 7 minutes. I used frozen corn, if you are using fresh corn, it takes little longer to boil.

Strain the corn and discard the water. Add the corn to a mixing bowl and add corn flour , 1 tbsp at a time and mix to coat well.

Heat oil in a pan in medium flame and add only 1 corn and if it raises to the top immediately, the oil is hot and now add the corn carefully into hot oil. Do not over crowd the corn as it will not get fried properly, add only the required quantity (It will be bubbly)

Deep fry till the bubbles reduce and the corn turns golden brown (should be crispy). Drain the excess oil on paper towel and add to a mixing bowl. Fry the remaining corn in the same way.

Mix salt, red chilli powder, chaat masala and cumin powder in a small bowl and mix. Add the seasoning to the corn and toss well.

Notes

Do not add more lemon juice as it will make the corn moist. You can also omit lemon juice and add 1/4 tsp more of chaat masala.

Do not omit or replace corn flour for perfect crispy corn.

Consume immediately for the best crispy texture.

How to make Crispy Corn?

1. Preparation: Boil the sweet corn kernels in water in stove top until soft. You can also microwave for 5 to 7 minutes. I used frozen corn, if you are using fresh corn, it takes little longer to boil.

2. Strain the corn and discard the water.

3. Add the corn to a mixing bowl and add corn flour , 1 tbsp at a time and mix to coat well. The corn kernels should not stick or clump together, it should remain separate.

4. Heat oil in a pan in medium flame and add only 1 corn and if it raises to the top immediately, the oil is hot and now add the corn carefully into hot oil. Do not over crowd the corn as it will not get fried properly, add only the required quantity (It will be bubbly)

5. Deep fry till the bubbles reduce and the corn turns golden brown (should be crispy). Drain the excess oil on paper towel and add to a mixing bowl. Fry the remaining corn in the same way.

6. Mix salt, red chilli powder, chaat masala and cumin powder in a small bowl and mix. Add the seasoning to the corn and toss well.